Ingredients
- 1tbsp salt
- 1tbsp black peppercorn
- 1tbsp dried onion flakes
- 1/2 tbsp dried garlic
- 1tsp cumin powder
- 2tsp dried basil
- 1tsp smoked paprika
- 1tsp dried oregano
- 1tsp mustard seeds
- Pinch of dried thyme
- Pinch of dried tarragon
- 1tsp coriander
- 1/2 tsp cayenne pepper
- 200g plain flour
- 1 cup obento cooking sake
- 2 chicken breast fillets cut into strips
- 2 eggs beaten
- Dripping for frying
- 500g sushi rice cooked according to packet instructions
- 1tsp sea salt
- 2tsp sugar
- 2tbsp rice vinegar
- Edamame beans
- Carrot julienned
- Avocado diced
- Cucumber diced
- Nori cut into thin strips
- Sesame seeds
- Kewpie mayonnaise
- Sriracha
- Pickled ginger
- Wasabi
- Soy to taste
Method
- Blend salt, pepper, onion, garlic, cumin, basil, smoked paprika, oregano, mustard seeds, thyme, tarragon, coriander, and cayenne pepper in a food processor until you have a fine powder.
- Add flour and blend again until well combined.
- Soak chicken breast strips in cooking sake for 20 minutes.
- Dip chicken in beaten eggs, then into flour mixture.
- Heat enough dripping to deep fry chicken pieces in a small saucepan until the dripping reaches 180⁰c.
- Fry chicken strips until they reach an internal temperature of 74⁰c. Drain on paper towel and keep warm.
- Cook sushi rice as per packet instructions. In a small bowl combine salt, sugar and rice vinegar and stir until dissolved.
- Once rice is cooked, spread onto a large plate and pour combined vinegar mixture over. Stir to combine.
- Divide rice between serving bowls. Top with fried chicken, edamame, carrot, cucumber, avocado, nori, sesame seeds, pickled ginger and wasabi. Drizzle with kewpie mayonnaise, sriracha and add soy to taste.
Product used in recipe
- OBENTO - OBENTO SAUCE - COOKING SAKE
